These Chocolate Hazelnut Truffles are rich, luscious, and a special treat for holidays or any time of the year. Easy to make too!
Place chocolate and heavy cream in microwave save bowl and heat for 45 seconds. Stir and heat for another 20 seconds if necessary, until chocolate is melted. Repeat if needed.
Add chocolate hazelnut spread, coffee, and vanilla. Stir until incorporated. Cover bowl and place in refrigerator to chill and firm up for about one hour or until firm enough to shape into truffles.
Using a melon baller or a teaspoon, spoon out chocolate mixture and roll into small balls.
Place ground hazelnuts and cocoa powder in separate shallow dishes. Roll truffles in toppings. Store in refrigerator.
To toast hazelnuts: Place roughly chopped hazelnuts in small ungreased skillet over medium heat and toast until light brown and aromatic. Do not walk away as they burn quickly. Once toasted, chop very finely.